Category Archives: Chocolate Custard Magic Cake

Harry Potter: “I Love Magic”

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This recipe for a chocolate magic custard cake flew by my Facebook stream and I knew I was going to make it.

Baked in one pan the resultant cake has three distinct layers, hence, the magic. The bottom is a typical, albeit dense, cake. The center is a delicious chocolate custard, much like a smooth, rich pudding. The top has the consistence of a very thin brownie.

The originators of this recipe have a number of “magic” cakes, Zerrin and Yusuf Gunaydin. Try them, they are worthy.

Ingredients, prepped in advance
Cooled cake
You can see the layers on the left side.

CHOCOLATE MAGIC CUSTARD CAKE

INGREDIENTS
• 4 eggs, room temperature, separated
• 1 teaspoon vanilla extract
• 1 ¼ cup sugar
• 110g butter (½ cup), melted and cooled
• ½ cup AP flour
• ⅓ cup and 2 tablespoons unsweetened cocoa powder
• 2 cups lukewarm milk
• 1 tablespoon powdered sugar for dusting

METHOD

  1. Preheat oven to 320F (160C).
  2. Grease an 8×8 inch square (or 9-inch round) baking pan line it with parchment paper.
  3. Beat egg whites in a bowl until stiff and put aside.
  4. Whisk egg yolks, vanilla extract and sugar until creamy.
  5. Add melted butter and mix for half a minute.
  6. Add the flour and unsweetened cocoa powder. Mix with a whisk (whisk attachment with hand mixer) until well incorporated.
  7. Pour the milk gradually and continue whisking.
  8. Add in the egg whites, one third at a time and gently stir with a whisk. (Full disclosure: I used a hand mixer with the whisk attachment at the slowest speed.) Stir until combined, do not over mix. There will be some small bits of egg white visible in the batter. Don’t worry about it.
  9. Pour this runny batter into the baking pan and bake for 60 minutes. I started checking doneness at 45 minutes, then every 5 minutes thereafter. (I stopped at 55 minutes.)
  10. The centre of the cake will still be jiggly when removed from oven.
  11. Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour. (I couldn’t wait and cut a QC piece in 30 minutes, cooling at room temperature. It was fine.)
  12. Slice it in the size you like and dust with powdered sugar right before serving and/or garnish it with fresh fruit
  13. Store in refrigerator